CRISPY PANKO CHICKEN BREASTS
Use crushed, crisp rice cereal squares instead of panko crumbs for a gluten-free version!
Provided by Mazola
Categories Trusted Brands: Recipes and Tips Mazola®
Time 14m
Yield 4
Number Of Ingredients 8
Steps:
- Pound chicken breasts, one at a time in a resealable freezer bag, until about 1/2-inch thick. Lightly beat egg in a shallow bowl. Combine panko crumbs, salt, pepper, garlic powder and onion powder in a separate shallow bowl. Dip chicken breasts in egg until coated, drip off excess and dip in panko mixture. Press chicken into crumbs until fully coated.
- Heat oil in a large skillet on medium high heat. Transfer chicken to pan and cook about 2 to 3 minutes per side or until chicken is brown, crispy and fully cooked.
Nutrition Facts : Calories 334.8 calories, Carbohydrate 19.6 g, Cholesterol 112.4 mg, Fat 17.5 g, Fiber 0.1 g, Protein 30.8 g, SaturatedFat 3 g, Sodium 546.4 mg, Sugar 0.3 g
PANKO AND GINGER CRUSTED CHICKEN WITH STIR-FRIED VEGETABLES AND SWEET AND SOUR MUSTARD SAUCE
Yield 4 Servings
Number Of Ingredients 18
Steps:
- To prepare sauce: Combine the honey, mustard, and vinegar in a small saucepan and cook over medium heat for 5 minutes, or until warm. To prepare the chicken: Cut each chicken breast lengthwise into 4 strips and season with salt and pepper. Combine the panko and ginger in a small bowl. Dip each chicken strip in the egg and coat with the panko mixture. Heat the canola oil in a large saute pan over medium heat and add the chicken strips. Cook for 2 to 3 minutes on each side, or until golden brown. Remove from the pan and drain on paper towels. Vegetable: Heat the canola oil in a large saute pan over medium heat. Add the ginger and cook for 30 seconds. Add the bok choy, leeks, and water chestnuts and cook, stirring, for 3 minutes. Add bean sprouts and cook for 2 minutes, or until the vegetables are just tender. Spoon some of the vegetbles in the center of each plate. Arrange the chicken over the vegetables and drizzle the sauce over the chicken and around the plate.
PANKO-FRIED VEGETABLES
Provided by Mark Bittman
Categories appetizer, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Put at least 2 inches oil in a large, deep pot over medium-high heat; bring to 350 degrees (or use an electric deep-fryer). Combine the flour with 2 cups cold water; the mixture should have the consistency of thin pancake batter.
- Powder the panko by forcing it through a strainer with a spatula or pulverizing it in a blender or food processor. Dredge the vegetables first in flour, then in the tempura batter and finally in the powdered panko. Fry the vegetables in the hot oil, working in batches and turning each piece as necessary, until crisp and brown all over, 2 to 3 minutes. Drain on paper towels.
Nutrition Facts : @context http, Calories 869, UnsaturatedFat 43 grams, Carbohydrate 92 grams, Fat 49 grams, Fiber 11 grams, Protein 15 grams, SaturatedFat 4 grams, Sodium 827 milligrams, Sugar 1 gram, TransFat 0 grams
SWEET AND SOUR STIR-FRIED CHICKEN
A 30 minute supper recipe from Cook's Country. Use a mixture of broccoli, snow peas, peppers, red onion and baby corn from the supermarket salad bar. Serve over steamed rice, with soy sauce or hot sauce, if desired.
Provided by GREG IN SAN DIEGO
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Whisk vinegar, reserved pineapple juice, sugar, ketchup and cornstarch in bowl.
- Heat 1 tablespoon oil in large nonstick skillet over medium-high heat until just smoking.
- Add half the chicken and cook, stirring often, until no longer pink, about 3 minutes.
- Transfer to plate and repeat with additional 1 tablespoon oil and remaining chicken.
- Add remaining oil and vegetables to now-empty skillet and cook until softened, 4 to 6 minutes.
- Add pineapple chunks, garlic and ginger and cook until fragrant, about 1 minute.
- Add vinegar mixture and chicken along with any accumulated juices to skillet and simmer until sauce is thickened, about 2 minutes.
- Serve.
Nutrition Facts : Calories 401, Fat 11.8, SaturatedFat 1.7, Cholesterol 68.4, Sodium 201.7, Carbohydrate 46.8, Fiber 1.3, Sugar 41.9, Protein 28.2
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